Core stem of tomato. Cut into quarters, and place in blender. Puree until almost a liquid. Set aside.
In a mixing bowl, beat sugar, butter, and vanilla until creamy. Then add egg and continue to beat.
Next add all dry ingredients and tomatoes. Mix thoroughly for about 2 minutes. You can add the drops of food coloring here so that your cake is a nice rich red color to really showcase the tomato. You can add more to get the desirable color you prefer. In my sample picture, I do not use the coloring. That is the natural color.
Take a 9in cake pan, spray with non-stick olive oil spray and dust with flour.
Pour batter in and bake until a toothpick comes out clean when poked in the center. Approximately 30 minutes.
Remove from oven and place on cooling rack until completely cool.
To start frosting, mix butter and sugar until completely blended. Add cream cheese and vanilla. Beat for 3 minutes until a light, creamy mixture is attained. You may add more sugar if you like a sweeter frosting. Even granulated sugar, but you have to beat it with the butter until creamed. I prefer all granulated, heavily creamed.
Place frosting in fridge to thicken while cake is cooling.
Frost just the top of a completely cooled cake. Using all frosting. Top with almonds and sprinkle cinnamon sugar over entire cake.